|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed product such as lettuce and cabbage not meeting cooling time/temperature criteria. Refer to temperature chart. This product was prepared according to label at 6:22 AM this morning. CDI - educated PIC and food employee to prepare food, cool down using proper cooling methods, use thermometers to check temperatures, then store in cold holding. Discarded product. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed items cooling down in large plastic containers with lids on top. CDI - educated to leave vented to allow heat transfer. Referr to violation 18. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris on handles of equipment and inside equipment. Advised to keep equipment clean and to discard gloves more often before touching equipment. |